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The Secret to Silky Scrambled Eggs: Get Ready for a Chef-Level Breakfast

  • Sep 2
  • 2 min read
Say goodbye to rubbery eggs forever!
Say goodbye to rubbery eggs forever!

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Preparation & Cooking Time: 4 Mins

QUICK INSTRUCTIONS

  1. Crack eggs into a cold, nonstick pan. Add cubed butter.

  2. Place the pan over medium-low heat. Stir constantly, cycling between 30 seconds on the heat and 30 seconds off, scraping the bottom and sides of the pan.

  3. When eggs begin to form soft curds, remove from heat and stir in salt, pepper, and chicken bouillon powder.

  4. Return to low heat, stirring until the eggs are just set and still slightly glossy.

  5. Remove from heat and serve immediately.



Ingredients:

  • 3 large eggs

  • 1 tablespoon (14g) unsalted butter, cubed

  • Pinch of salt

  • Pinch of fresh cracked black pepper

  • 1 teaspoon chicken bouillon powder (or a crushed chicken stock cube)


Detailed Cooking Process: Alright, let's talk about scrambled eggs. We've all been there: you think you're making a simple, classic breakfast, and a few minutes later, you're staring at a pile of rubbery, sad-looking clumps. No more! This method, inspired by a culinary legend will change your egg game forever.

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